You Won't Believe These Ricotta Meatballs are Low-Carb

There's something inherently comforting about meatballs. Maybe it's their size, perfect for a forkful, or the way they pair with so many sides.

But let's face it, traditional meatballs, with their bread crumbs and sugar-laden sauces, are a no-go on a keto diet. Here's where this game-changer of a recipe comes into play.


For the meatballs: – Ground turkey – Ricotta cheese – Large egg – Crushed pork rind crumbs – Italian seasoning – Garlic powder – Grated Parmesan cheese – Salt and pepper For the sauce: – Butter – Minced garlic – Heavy whipping cream – Grated Parmesan cheese – Fresh chopped basil – Salt and pepper

Preheat the oven to 400 degrees. Add the meatball ingredients to a large bowl, and knead until well combined.


Form the mixture into evenly sized meatballs, and place them into a well greased 9x13 baking dish.


Bake for 20 minutes, or until browned and cooked through. Add the butter to a skillet over medium heat. Mix in the garlic and saute for 30 seconds.


Pour in the heavy whipping cream, and season with salt and pepper to taste. Simmer until the sauce thickens.


Stir the Parmesan cheese and basil into the sauce, then add the meatballs to the skillet, gently tossing to ensure they're well coated with the creamy mixture before serving.


For that rich, decadent texture, a combination of whole milk ricotta cheese and a cup of Parmesan is key.


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